Dutch-style beef and rice croquettes

Name: Dutch-style beef and rice croquettes
Cook time: 2 h 30 min
Yield: 12
Cuisine: European
Ingredients: 20g butter; 1/4 cup (30g) plain flour; 2/3 cup (170ml) milk; pinch of freshly grated nutmeg

May 17, 2019

Time:2 hours +Makes:12

A recipe from the Good Food collection.

Ingredients

Bechamel sauce

20g butter
1/4 cup (30g) plain flour
2/3 cup (170ml) milk
pinch of freshly grated nutmeg

Croquettes

10g butter
1/3 cup (75g) arborio rice
1 2/3 cups (410ml) chicken stock
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
500g lean beef mince
100ml chicken stock, extra
1 tbsp tomato paste
1 tbsp Worcestershire sauce
50g gingernut biscuits, crushed
2 tbsp chopped flat-leaf parsley
3/4 cup (75 g/2 1/2 oz) dry breadcrumbs
oil, for deep-frying

Method

Step 1
To make the bechamel sauce, melt the butter in a small saucepan over medium heat. Stir in the flour and cook for one minute, or until foaming. Remove from the heat and gradually stir in the milk, beating well after each addition. After the last of the milk has been added, add the nutmeg and some salt and pepper. Return to the heat and stir constantly until the sauce boils and thickens. Set aside to cool.
Step 2
Melt the butter in a saucepan. Add the rice and stir to coat. Gradually stir in the stock and continue stirring until it has come to the boil. Reduce the heat and simmer for about 20 minutes, or until the rice is very tender and all the stock has been absorbed.
Step 3
Heat the oil in a large frying pan and cook the onion and garlic over low heat for about five minutes, or until softened but not browned. Add the beef and cook for eight minutes, or until browned. Stir in the extra stock, tomato paste, Worcestershire sauce, crushed gingernut biscuits and parsley. Simmer, covered, for 20 minutes. If there is still some liquid left after this time, take the lid off and cook over high heat to reduce it.
Step 4
Combine the bechamel, rice and beef and season well with salt and pepper. Cool slightly, then refrigerate for 1 hour.
Step 5
Divide the mixture into twelve parts and roll each into a log approximately 7cm long and 3cm in diameter. The mixture will be soft, but manageable. Roll the logs in breadcrumbs to coat all over and place on a plate in a single layer. Cover with plastic wrap and refrigerate overnight.
Step 6
Fill a deep-fryer or large saucepan one-third full of oil and heat to 180C, or until a spoonful of the batter dropped into the oil browns in 15 seconds. Cook the croquettes, a few at a time, turning them with tongs to give an evenly golden brown surface. Drain on crumpled paper towels.

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